CN101735913A - Fermenting and aging process for Shiraz dry red wine in oak barrel - Google Patents
Fermenting and aging process for Shiraz dry red wine in oak barrel Download PDFInfo
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- CN101735913A CN101735913A CN200810180918A CN200810180918A CN101735913A CN 101735913 A CN101735913 A CN 101735913A CN 200810180918 A CN200810180918 A CN 200810180918A CN 200810180918 A CN200810180918 A CN 200810180918A CN 101735913 A CN101735913 A CN 101735913A
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Abstract
The invention relates to a method for fermenting and aging dry red wine, in particular to a fermenting and aging process for Shiraz dry red wine in an oak barrel. A current fermenting container for the Shiraz dry red wine is a stainless steel tank or a cement pit, and the wine prepared by the two fermenting containers is not good enough in color and luster, fragrance and nutrition and cannot meet the requirements of people on the nutrition and health. The process comprises the following steps of: sorting and smashing Shiraz grapes; adding pectase into the smashed Shiraz grape; carrying out primary fermentation; carrying out malolactic fermentation; aging the mixture in the oak barrel; and obtaining a finished product. An oak barrel fermenting container is used in a fermenting process, and no antioxidants, such as SO2 are added during the primary fermentation. No SO2 is used in the Shiraz dry red wine fermenting process, so the flavor, color and luster and nutritional ingredients are kept and added. Therefore, the Shiraz dry red wine is a healthy beverage.
Description
One, technical field
The present invention relates to wooden barrel fermenting and aging technical field vinous, a kind of specifically fermenting and aging process for Shiraz dry red wine in oak barrel.
Two, background technology
The fermenting container of dry red winew is stainless cylinder of steel or cement pit at present, though adopt the grape wine of these two kinds of fermenting container preparations also to have good mouthfeel, but also be weak aspect color and luster, fragrance and the nutrition, obviously having deficiency, can not satisfy present people nutrition and healthy needs.Be short of in existence aspect color and luster, fragrance and the nutrition equally with the dry red winew of hila grape harvest with above-mentioned prepared.
Three, summary of the invention
The technology that the purpose of this invention is to provide a kind of Shiraz dry red wine in oak barrel fermenting and aging, this technology can make color and luster, the local flavor of Shiraz dry red wine, have strong grape wine aroma and oak perfume (or spice), and nutritious.
Technical scheme of the present invention is to adopt the container of oak barrel for fermentation, ageing, carries out temperature controlled fermentation; Concrete fermentation, aging process are as follows:
Hila grape → sorting → fragmentation → adding polygalacturonase → primary fermentation → malo-lactic fermentation → oak barrel during aging → finished product
1, the sorting of raw material
According to the output and the sugar degree of the strict control of wine quality social estate system grape, select the fully matured that is used to brewage dry red winew, sugar degree more than 200g/L, acidity is at the hila grape of 5.8g/L-6.2g/L.
2, fragmentation
When fragmentation, use the destemming crusher to carry out fragmentation, avoid tannin inferior to bring in the Sucus Vitis viniferae, thereby bring bad flavor to grape wine.Broken back adds in the temperature controlled fermentation oak barrel, and add-on accounts for 80% of vessel volume.
3, add polygalacturonase
Adding polygalacturonase in Sucus Vitis viniferae can lixiviate, stablize pigment, and the more Desired tannins of lixiviate promote the hydrolysis of pectin, improve crushing juice rate, help filtration.Brewage high-quality ageing type dry red winew and must select suitable polygalacturonase for use.After the fragmentation of hila grape, adding OPTIVIN RED polygalacturonase add-on in Sucus Vitis viniferae is 10mg/l, and temperature is controlled at 18-20 ℃, and lixiviate kept 24 hours.
4, primary fermentation
Adding fermenting power D21 active dry yeast add-on strong, fermentation finished thoroughly1 is 200mg/l in the oak mash-back, temperature is controlled at 22-24 ℃, carry out 1 time/5 hours circulated sprinkling, in zymamsis, carry out the lixiviate of polyphenol substance, measure the sugar degree of grape mash, reach when containing sugar≤during 4g/l, generally take about 10 days, the sign primary fermentation finishes, and carries out the skin slag and separates, and supernatant liquor is gone into the temperature controlled fermentation oak barrel and carried out malo-lactic fermentation.
5, malo-lactic fermentation
Carry out malo-lactic fermentation after zymamsis finishes, malo-lactic fermentation not only can reduce acidity vinous, increases its bacterium stability, and can increase the complicacy of grape wine taste and fragrance, improves local flavor vinous.Add GF-BO102 milk-acid bacteria 0.001-0.002g/l in the temperature controlled fermentation oak barrel, temperature is controlled at 18-21 ℃, measures the malic acid content of grape mash, when malic acid content reach≤during 0.01g/l, the sign malo-lactic fermentation finishes.
6, oak barrel during aging
The grape mash that malo-lactic fermentation is finished changes to as carrying out ageing in the oak barrel of storing, and temperature 18-20 ℃, relative humidity 65-75%, at least 1 year time of ageing.
Oak barrel during aging can extract fragrance matter in the oak, and wine can volatilize by oak, and the space that volatilization produces has strengthened and the contacting and oxidation of air wine, and the color that can make red wine becomes Ruby red gradually from the red-purple of firm fermentation ends.Ageing in oak barrel can make grape wine more soft, mellow and full, big and fleshy, improves its skeleton and structure, improves its pigment stability.
Advantage of the present invention is not add SO when primary fermentation
2Deng antioxidant, improved color and luster vinous, local flavor, make it have strong vinous flavor, and also nutritious, be a kind of health drink.The physical and chemical index of product of the present invention: alcoholic strength 12.5Vol, total reducing sugar 2.6g/l, total acid 5.4g/l, total sulfur≤100mg/l, sugar-free extract 〉=25g/l.
Four, Figure of description
Fig. 1 is a process flow sheet of the present invention
Five, embodiment
1, the temperature controlled fermentation oak barrel of selecting French TONNELLERIE RADOUX to produce is a fermenting container.
2, the hila grape adds in the temperature controlled fermentation oak barrel through sorting, fragmentation, and add-on accounts for 80% of vessel volume.
3, add polygalacturonase: add OPTIVIN RED polygalacturonase in Sucus Vitis viniferae, add-on is 10mg/l, and temperature is controlled at 18-20 ℃, and lixiviate kept 24 hours.
4, primary fermentation: add the D21 active dry yeast, add-on is 200mg/l, temperature is controlled at 22-24 ℃, carry out 1 time/5 hours circulated sprinkling, measure the sugar degree of grape mash, reach when containing sugar≤during 4g/l, the sign primary fermentation finishes, carry out the skin slag and separate, supernatant liquor is gone into the temperature controlled fermentation oak barrel and is carried out malo-lactic fermentation.
5, malo-lactic fermentation: carry out the skin slag after primary fermentation finishes and separate, supernatant liquor is gone into the temperature controlled fermentation oak barrel and is carried out secondary fermentation, in the temperature controlled fermentation oak barrel, add GF-BO102 milk-acid bacteria 0.001-0.002g/l, temperature is controlled at 18-21 ℃, measure the malic acid content of grape mash, when malic acid content reach≤during 0.01g/l, the sign malo-lactic fermentation finishes.
6, oak barrel during aging: the grape mash of malo-lactic fermentation fermentation ends is changed to as carrying out ageing in the oak barrel of storing, at temperature 18-20 ℃, under the condition of relative humidity 65-75%, at least 1 year ageing time.
Claims (7)
1. a fermenting and aging process for Shiraz dry red wine in oak barrel is characterized in that: adopt the container of oak barrel for fermentation, ageing; Concrete fermentation, aging process are as follows:
Hila grape → sorting → fragmentation → adding polygalacturonase → primary fermentation → malo-lactic fermentation → oak barrel during aging → finished product.
2. a kind of fermenting and aging process for Shiraz dry red wine in oak barrel as claimed in claim 1 is characterized in that: described sorting is to select sugar degree more than 200g/L, and acidity is at the hila grape of 5.8g/L-6.2g/L.
3. a kind of fermenting and aging process for Shiraz dry red wine in oak barrel as claimed in claim 1 is characterized in that: described fragmentation is meant that carrying out the fragmentation back with the destemming crusher adds in the temperature controlled fermentation oak barrel, and add-on accounts for 80% of vessel volume.
4. a kind of fermenting and aging process for Shiraz dry red wine in oak barrel as claimed in claim 1 is characterized in that: described adding polygalacturonase is to add polygalacturonase in Sucus Vitis viniferae, and add-on is 10mg/l, and temperature is controlled at 18-20 ℃, and lixiviate kept 24 hours.
5. a kind of fermenting and aging process for Shiraz dry red wine in oak barrel as claimed in claim 1, it is characterized in that: described primary fermentation is to add active dry yeast in the oak mash-back, add-on is 200mg/l, temperature is controlled at 22-24 ℃, carry out 1 time/5 hours circulated sprinkling, in zymamsis, carry out the lixiviate of polyphenol substance, measure the sugar degree of grape mash, reach when containing sugar≤during 4g/l, primary fermentation finishes to carry out the skin slag to be separated, and supernatant liquor is gone into the temperature controlled fermentation oak barrel and carried out malo-lactic fermentation.
6. a kind of fermenting and aging process for Shiraz dry red wine in oak barrel as claimed in claim 1, it is characterized in that: described malo-lactic fermentation is to add milk-acid bacteria 0.001-0.002g/l in the temperature controlled fermentation oak barrel, temperature is controlled at 18-21 ℃, measure the malic acid content of grape mash, when malic acid content reach≤during 0.01g/l, malo-lactic fermentation finishes.
7. a kind of fermenting and aging process for Shiraz dry red wine in oak barrel as claimed in claim 1, it is characterized in that: described oak barrel during aging is that the grape mash that malo-lactic fermentation finishes is changed to as carrying out ageing in the oak barrel of storing, at temperature 18-20 ℃, under the condition of relative humidity 65-75%, at least 1 year ageing time.
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| Application Number | Priority Date | Filing Date | Title |
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| CN200810180918A CN101735913A (en) | 2008-11-14 | 2008-11-14 | Fermenting and aging process for Shiraz dry red wine in oak barrel |
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| CN200810180918A CN101735913A (en) | 2008-11-14 | 2008-11-14 | Fermenting and aging process for Shiraz dry red wine in oak barrel |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104031787A (en) * | 2014-05-26 | 2014-09-10 | 浙江张老汉生态鳖业股份有限公司 | Preparation method turtle blood wine |
| CN106318752A (en) * | 2016-08-23 | 2017-01-11 | 甘孜州康定红葡萄酒业有限公司 | Low-temperature extended maceration method suitable for making dry red wine from plateau wine making grapes |
| CN107151586A (en) * | 2017-06-12 | 2017-09-12 | 宁夏天得葡萄酒业有限公司 | A kind of method of utilization terrine aging wine and its terrine of aging wine |
| CN107523456A (en) * | 2017-08-17 | 2017-12-29 | 河南牧业经济学院 | A kind of seedless white spirit white wine and preparation method thereof |
| CN107964466A (en) * | 2017-12-29 | 2018-04-27 | 重庆久赑玖科技有限公司 | A kind of zymotechnique of grape wine |
| CN109679814A (en) * | 2019-02-26 | 2019-04-26 | 尹蓝一 | A kind of brewing method of black fruit Sorbus alnifloria red wine |
| CN111187687A (en) * | 2020-04-14 | 2020-05-22 | 君顶酒庄有限公司 | Malic acid lactic acid fermentation process for dry red wine oak barrel |
| CN115505470A (en) * | 2022-10-27 | 2022-12-23 | 燕山大学 | Device applied to lactic acid fermentation and aging of wine and preparation method |
| CN116144437A (en) * | 2022-09-08 | 2023-05-23 | 宁夏昱豪酒庄有限公司 | Ageing method for enhancing complexity of grape wine |
-
2008
- 2008-11-14 CN CN200810180918A patent/CN101735913A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104031787A (en) * | 2014-05-26 | 2014-09-10 | 浙江张老汉生态鳖业股份有限公司 | Preparation method turtle blood wine |
| CN106318752A (en) * | 2016-08-23 | 2017-01-11 | 甘孜州康定红葡萄酒业有限公司 | Low-temperature extended maceration method suitable for making dry red wine from plateau wine making grapes |
| CN107151586A (en) * | 2017-06-12 | 2017-09-12 | 宁夏天得葡萄酒业有限公司 | A kind of method of utilization terrine aging wine and its terrine of aging wine |
| CN107523456A (en) * | 2017-08-17 | 2017-12-29 | 河南牧业经济学院 | A kind of seedless white spirit white wine and preparation method thereof |
| CN107523456B (en) * | 2017-08-17 | 2020-09-18 | 河南牧业经济学院 | Seedless white dry white wine and preparation method thereof |
| CN107964466A (en) * | 2017-12-29 | 2018-04-27 | 重庆久赑玖科技有限公司 | A kind of zymotechnique of grape wine |
| CN109679814A (en) * | 2019-02-26 | 2019-04-26 | 尹蓝一 | A kind of brewing method of black fruit Sorbus alnifloria red wine |
| CN111187687A (en) * | 2020-04-14 | 2020-05-22 | 君顶酒庄有限公司 | Malic acid lactic acid fermentation process for dry red wine oak barrel |
| CN116144437A (en) * | 2022-09-08 | 2023-05-23 | 宁夏昱豪酒庄有限公司 | Ageing method for enhancing complexity of grape wine |
| CN115505470A (en) * | 2022-10-27 | 2022-12-23 | 燕山大学 | Device applied to lactic acid fermentation and aging of wine and preparation method |
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Application publication date: 20100616 |